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Can anyone recommend a source for a decent meat injector?

"Fall off the bone" texture comes when the collagen in connective tissue converts into gelatin. This is more a function of the amount of time it is subjected to raised temperatures rather than the temperature itself. It really can't be hurried!

Also, always brown the meat first to add flavour. Many cook books say this is unnecessary but it really does make a difference!

I think we must have been at the same party!

Happy birthday, Princess "Fi"

I skip the cloves and use a pinch of dried chili flakes instead

Wow! Great idea!

Ciopino would go down a treat!

Do you ever go with Shandy in summer months? All the other choices are quite English

I always go with bone in, seared first on the grill (any time of year- I can't resist)

Did he say 4 minutes for each ear?

You can also make a savoury bread pudding by skipping the sugar and adding herbs to taste instead

Possibly due to a higher internal water content just after harvesting which turns to steam when cooking- a bit like pop corn. Try hardening by drying a few days and see if it makes a difference.

What's the home page picture of?

Make your own! Try 2 parts light soy, 1 part fish sauce and one part mirin as a base. Add zest, garlic, chili pepper flakes, et. to taste.

Black snakes and copperheads were running here too...lots of them squished on the road

Claire, thanks for that. Speaking as someone who lived 15 years in CA I can say that a 5.9 there would have people reacting pretty much the same way as here in Goochland, which is 7 miles from the epicenter.

You should be ok. Goochland forecast is for 40 mph winds and heavy rain. You're well to the west and so should do even better. (fingers crossed!)

Oop north, then. Ta!

Welcome to Ruth and Nelli!!! What part of UK are you from? I lived in Ascot for 14 years before repatriating to Central Virginia in 2008. You'll love the blog.

Copper acts as a catalyst with some proteins such as in egg white. It will make a particularly (and uniquely) light foam which is why you see them so often in French cooking. Obviously, they have to be at room temp along with the eggs to achieve this effect.

Many thanks!

What does ISO mean here? Some threads have it in the title but I'm reasonably sure it doesn't mean "International Standards Organisation".

Epicenter was 8 miles west of me. No damage reported thus far between me and Richmond. Hope Vitauta is ok. She is also near Mineral

School orientation tonight so pizza, I'm afraid.